Sweet Potato Crisp

Why we LOVE the Sweet Potato

Sweet potato is a vegetable that I really only started eating with in the last 5-6 years. This oblong root vegetable wasn’t something we ate growing up so I wasn’t familiar with how to cook it or if I even liked it. As I got older and branched out in my cooking, I have really come to love the sweet potato and it’s endless cooking potential. I think that sometimes because “potato” is in the name, we tend to set limits and put it in the savory box with french fries. However the sweet potato is extremely versatile and I have used it to make recipes you might not expect;

  • Brownies
  • Ice Cream
  • Breakfast bowls
  • Cheesecake

I hope that after reading about and making this recipe you are as excited as I am about the sweet potato.

Let’s get Cooking

Start by preheating your oven to 350 degrees. Poke a few holes in the sweet potato and and wrap them individually in foil. Place on a baking pan and roast for 45-60 minutes depending on the size of the potato. The potato I used was HUGE so it took a little longer.

Short on Time?

You can also cook the sweet potatoes in the microwave to save time. Poke holes in the sweet potato and place them on a microwave safe plate. Microwave for 5 minutes turning halfway through. If after 5 minutes the potato isn’t tender enough, continue microwaving in 30 second increments.

Once the potatoes have cooled enough to touch, peel the skins off and put in a bowl. Add your coconut milk and mix using a hand mixer. After the sweet potato and coconut milk have been thoroughly combined add your maple syrup, coconut sugar and salt.

Spread your potato mixture evenly into a greased 8×8 baking dish and prepare your topping.

To make the “crisp” you will need;

  • Oats
  • Almond Flour
  • Butter
  • Coconut Sugar

Add all of your dry crisp ingredients to a bowl and melt your butter. Once butter is melted add to your dry ingredients and mix. The crisp will be crumbly. Sprinkle over the top of your sweet potatoes and bake in the oven for 20 minutes at 350 degrees.

How to Serve

I love this recipe because there are so many different ways you can serve.

  • As a sweet side dish – Family/friend gatherings, Potlucks or Thanksgiving.
  • Breakfast – Serve right along with eggs and bacon, the sweet of the crisp will compliment the savory of the bacon and eggs perfectly.
  • Dessert – This dish would be great served up with vanilla ice cream, homemade whipped cream or greek yogurt.

We would love to hear your favorite ways to serve up this tasty dish.

I have a feeling that after you try this recipe you will have a new appreciation for this oblong root vegetable. 💗

Sweet Potato Crisp

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Course: Breakfast, Dessert, Side Dish
Cuisine: American
Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Author: besties.with.biceps@gmail.com


Sweet Potatoes

  • 4 1/2 cups mashed sweet potato 600 grams or 2-3 med potatoes or 1-2 large potatoes
  • 3/4 cup canned coconut milk
  • 2 tbsp pure maple syrup
  • 2 tbsp coconut sugar
  • pinch salt

Crisp Topping


Sweet Potato

  • Preheat oven to 350 degrees.
  • Poke the sweet potatoes with a fork, wrap in foil and put on a baking sheet.
  • Bake for 45-60 minutes depending on the size of your potato.
  • If you are short on time, I added microwave instructions in my blog post.
  • Once your potato is soft all the way through, take out and let sit until cool enough to touch.
  • Once your potatoes are cool enough to touch, peel off the skin and place in a bowl.
  • Add your coconut milk to the potatoes and use a hand mixer to mix them together.
  • Next add your maple syrup, coconut sugar and pinch of salt. Mix until combined.
  • Spread your sweet potato mixture evenly in a greased baking dish.

Crisp Topping

  • Add all dry crisp ingredients to a bowl.
  • Melt your butter and add to dry ingredients. It will be crumbly.
  • Sprinkle over your potatoes.
  • Bake at 350 degrees for 20 minutes.


So many great ways to serve this recipe;
  • Sweet side dish – Potlucks or Thanksgiving
  • Dessert – Serve with ice cream, homemade whipped cream or Greek yogurt
  • Breakfast – on toast, with eggs and bacon or even in a bowl with nuts and peanut butter.

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